Street Corn Chicken Tacos

Street Corn Chicken Tacos

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PREP TIME
30 min
COOK TIME
10 min
TOTAL TIME
40 min

What You Need

Chicken:

  • 1-pound boneless, skinless chicken breasts (or can use thighs)
  • juice from 1-lime, about 2 tablespoons
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin spice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Street Corn Topping:

  • 2 ears Dandy® sweet corn, cut from the cob (about 2 cups corn kernels)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin spice
  • pinch of Kosher salt and black pepper
  • juice from 1/2 lime
  • 1/4 cup Cotija cheese crumbled - or queso fresco
  • 1 jalapeno pepper, finely chopped

Crema Sauce: (optional)

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder

For serving:

  • 8 corn or flour tortillas, warmed
  • Avocado slices
  • Extra cilantro

Make It

Chicken:

    1. To a large bowl, add chicken breast, lime juice, spices and olive oil; using tongs, toss to combine well. Allow to marinate about 20-30 minutes at room temperature (you can prep the other ingredients during this time)
    2. To a grill pan or skillet, preheat on medium heat. Once hot, add chicken breast, grill for about 6-8 minutes, and flip, cooking for 4-5 more minutes, depending on thickness (should be165ºF).
    3. Remove from heat, and transfer to a cutting board. Allow to cool for 10-minutes, and then slice into strips.

Street Corn:

    1. To a bowl add corn kernels, spices, lime juice, Cotija cheese, and finely chopped jalapeno. Toss to combine.

Crema Sauce:

    1. To a small mixing bowl, whisk to combine sour cream, mayonnaise, lime juice and chili powder.

To serve:

    • Serve each tortilla with sliced chicken, a scoop of street corn topping, and a drizzle of crema sauce. Garnish with sliced avocado, extra cilantro.

 

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